Hi all. Hambone here
Here's our New England smokers group. Lets see who wants to chew the fat. :yahoo:
Here's our New England smokers group. Lets see who wants to chew the fat. :yahoo:
I never smoked fish of any kind.....wrap em in bacon and go hot n fast ?Hi Hambone, I just smoked a butt last weekend. havn' decided what I'm smoking this weekend. I have some ocean scallops I was going to try smoking. Any advice.
X2, in a shallow pan or on well oiled grates to prevent sticking.I never smoked fish of any kind.....wrap em in bacon and go hot n fast ?
That's a pretty sweet setup. Anymore pictures of your setup? I like the idea of having a table all the way around but I think I'd have to give a little more clearance for my ECB.I live in Bridgewater. I have said that we have a State University and a Prison for the Criminally Insane but I don't know which is which just by driving by...
I have smoked on a vertical Brinkman water smoker, a Chargriller with a side fire box and even on my 22" Weber kettle, but now I have a large Big Green Egg which is great. It's new and I have made a Boston Butt pulled pork and a Turkey with very delicious results. Trying to think what to do next. A Brisket is somewhat intimidating, don't want it to be dry but don't believe in the wrapping with foil either.
When I had the Brinkman I didn't like the temperature control, so I took a metal dryer tube, a computer box fan, and a battery and turned the blower on and off. With a little thought I could have been ahead of the BBQ Guru guys!
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Do the butt before hand and heat it up along with the Dutch's Wicked Baked Beans and don't forget the ABT'shey guys, any of you Pat's ticket holders? I have been on the waiting list since 2012 and just got tix this year. I have started thinking about tailgating and I will be looking for some ideas. I usually go to one or two games a year, so I am not new to the tailgating scene. I own a Chev Silverado 4WD short bed that I keep loaded with all my gear. I think I see a smoked Chili on the menu. That would be easy to reheat. I don't see myself doing a butt in the parking lot or anything, lol.
You got any black cherry? Works well on beef and chicken, pork too.Setting up my Weber 22.5 this weekend for a few Tri tips and chicken wings. Still deciding on the wood I am going to use.
If you are going to heat up the smoker you might as well cook some food. I've done so many overnights and have developed the philosophy of just let it be that its become easy. And 1 rack or 7...... still the same thing. Too many folks turn a nice relaxing pastime into peeking, worrying, this rub, that spice, what flavor wood, etc. Over the years I've found If you cook it right and let the meat itself be the star then its all good. All the best to you.Hey geerock. That's a lot of smoking to do. I look forward to the day I have that much confidence! Some pics would be ok too!
That is very nice. Did you make the table? I think that is a perfect idea. Nice touches, concrete pad hooks for hanging stuff. Looks like a bottle opener (must have) and that awning is the perfect touch. I like it.